4 cloves garlic, minced
4 carrots, diced
4 stalks celery, diced
1 can green beans
6–8 cups water
½ head cabbage, chopped, or ½–1 bag coleslaw mix
2 15-ounce cans tomatoes
1 8-ounce can tomato sauce
10-ounce package frozen chopped spinach
1 small zucchini, diced
2 teaspoons vegetable bouillon
½ teaspoon crushed red pepper
½ teaspoon oregano
½ teaspoon basil
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon fennel seed, crushed1 bay leaf
1–2 15-ounce cans beans, drained
salt and pepper to taste
1 cup pasta shells (optional)
In 6-quart or larger pot, water-sauté onion, garlic, carrots, and celery. Cook about 20 min., stirring occasionally.
Add remaining ingredients. Heat to boiling.
Reduce heat to low; cover and simmer 40 or more minutes or until all vegetables are very tender.
Add pasta if desired, and cook 10–15 minutes longer. Alternately, cook pasta separately and add to each serving at table.
Serves 12
Total time: 60 minutes
